I make this stew in different ways, it’s never the same, you don’t have to stick to the list of provisions that I use

However here’s the essentials
1 Chicken cube, beef cube
Adobo
Salt to taste

Any provisions such as:
Potatoes (sweet or plain, or both like I love)
Carrots
Pumpkin (optional)
Celery Sticks
Olive Oil
Onion
Garlic
1 or 2 Cloves

Some optional things that you may use:
Chicken soup/vegetable soup pack (there are many delicious soup packages you can use also)
Ramon Noodle soup (if you don’t have chicken soup packs but I’ve never used)
Dough to make dumplings

1. Dice a small onion and a few garlic cloves (use your discretion).
2. Chop provisions into small chunks.
3. Pour 2 tablespoons of Olive Oil into pot and saute onion and garlic cloves
4. Add some water and bring to a boil with cube, adobo or  soup package of your choice.
5. Add chopped provisions and add enough water to cover
6. Add Cloves
7. Boil for 15 minutes on high and lower to medium for 15
8. Add noodles or dumplings and continue boiling until they are done
9. Add Salt if desired
10. Check whether potatoes and carrots are soft then remove from heat

I love making Spinach Stuffed Chicken Breasts. It’s because cheese and bacon definitely make almost anything taste great!

I got the recipe from (believe it or not) The Betty Crocker Mobile Cookbook however, I didn’t use Betty Crocker products… (sorry!)

Although I could also find this recipe online on their site. I have to plug this application because of it’s ease of use and usefulness.

All I had to do was “search by ingredients” and choose which meal I was making.

I had spinach and chicken, I was trying to make dinner.

These are the results that I got and I decided to try the Spinach-Stuffed Chicken Breasts.

This was surprisingly easy to make even if I did some altering of the recipe… for example, I did not use Green Giant frozen spinach…

Bacon

I always marinate my chicken

Garlic and Onion in Bacon Fat

Stuffing the Chicken

Spinach, Bacon and cheese mixture

Spinach Stuffed Chicken

Although this one fell apart just trust me this recipe was amazing!

This is a repost from: Design Lady NYC

Some summers ago when I came to NYC to visit, I decided to try a certification class for bartending. So yes, I am a certified bartender (although never used it). However, the cool thing about being a bartender is that you can sort of experiment with drinks. I seem to have a knack for it so now and then I create some yummy ones.

I still need a name for it but the ingredients are:

Cruzan Coconut Rum
Vanilla Essence
Milk
Ice
Vanilla Icecream (optional)

Simple enough. You do need a blender for this. In the blender, put as many ice as you’d like with your measure of Cruzan Coconut Rum (1-2 oz per glass), a drop of Vanilla Essence, measure of milk (a glass in this case). Add Vanilla Icecream if you wish, Blend.

From the photo, you’d realize this drink looks white. I think it might go well in a martini glass with some grenadine and a cherry on top . So feel free to try that.

Ribs, Sazon Rice and Corn. If you follow the previous post where I explained how I make my rice. Simply make the regular rice but add frozen corn and sazon.

For the Ribs (and I got this from my mom and it worked out great!)
I seasoned the Ribs over night. I used Adobo, Dill Weed, Rosemary & Onions – you can use any seasoning that you wish. The next day, I placed the Ribs into a pot and poured enough water to barely cover it, I boiled it for 1/2 hour. Drained. Poured BBQ sauce(I purchase the store brand but any BBQ sauce may be used). I preheated the oven to 350 º degrees and baked for 1/2 hour to 40 minutes. Basting the Ribs now and then (every 15 minutes) with more sauce (yummy).

Internal temperature should be 165.

Ingredients
10 -15 shrimps (cleaned)
1 tablespoon tumeric
2 tablespoon red hot chilli powder
1 tablespoon curry
a dash of salt
Diced Garlic
1 small Chopped Onion
2 chopped red/orange/yellow sweet peppers (optional)
Favorite herb (i. e. rosemary, thyme)
1/4 cup coconut milk

*Thanks Shweta Oke for giving me part of this recipe, I have added curry, peppers and herbs to it…

Directions:
The trick to this is seasoning the shrimp overnight, or a few hours (let’s say half the day). So, season the shrimp by adding all the spices together,  you may leave the peppers out until you add them to the pot.
Fry the curry a little in a pan with butter, onions, garlic and add some coconut milk. Add the shrimp and peppers. It should take 10 minutes.

I added pasta but it’s best with rice, I think

It took me awhile to get into touching seafood. You know, the fish, the shrimps – those things. They were kind of gross to me and I never really thought I would enjoy making them as much as I love eating them at restaurants.
One day, after work my co-worker and I went at the Chelsea Market Lobster’s Place and she explained how to make this delicious recipe with Shrimp and Spices. It sounded so good, and it came out great.
A few weeks later, my aunt brought me this blue fish. It’s something I missed having while at college. I don’t think my boyfriend liked it in the stew that I made, however he loved it fried! I loved the stew because it was Spicy! I’ve included both recipes.

Ingredients
¼ cups melted butter
2 cups snowpeas (or green beans chopped)
2 tsp grated ginger
1 ½ cup water
1 tsp ground thyme
1 ½ lbs chicken breast, skinless, boneless, pounded and diced (or any type you want: I have used the thighs before just requires skinning)
2 garlic cloves
½ teaspoon red hot sauce or chili pepper powder
2 tablespoons curry powder
2 sweet or regular potatoes scrubbed, and diced
Dash salt
1 small onion, diced
2 teaspoons ground cumin (optional)

Directions:
In a skillet, sauté 2 tablespoons of butter, onion, garlic & ginger for 3 minutes over medium heat.
Add thyme, curry powder and cumin and sauté another minute. Pour in water and add hot sauce, potatoes and salt. Cook for 15 minutes until potatoes are soft but not mushy.
Add the chickpeas(or snow peas) and cook 10 minutes.
In another skillet, add remaining butter and chicken and sauté on medium heat for 7 minutes until the chicken is white in the center. Add to the vegetable curry mixture and bring to a simmer. You are also allowed to add other spices if you wish before it’s completely cooked.

So in my junior year of college, well into womanhood, I had have it with the dormitory that I was living in and decided to move to an apartment with a friend of mine. It was the best decision that I had made, I’m not saying that the cafés on campus was that terrible, it’s just that I missed home-cooked meals – nothing like being 3 years into college and realizing that you took your mother’s home cooked meals for granted.

Even so, I was faced with a dilemma, I never learned the recipes that my mother made. Then she mentioned that she simply threw things together – which I learned to do very well. One of the best gifts that I have came to appreciate was a book that she gave me with Caribbean recipes.

This is basically layers of Tomato Paste, Spaghetti Sauce, Fresh Tomatoes, Basil (I didn’t get fresh ones so I used the herbs from my spice rack which wasn’t so bad), 1/4 inch cuts of eggplants, Mozzarella Cheese, Parmesan Cheese.

I will type a recipe to this in another post.

This is to create dumplings/dumplin’. I like dumplings because it’s very filling. It’s just dough so hardly any fat unless you want to add any to it . The balls are made and dropped into stew.

Ingredients
1 cup flour
1 tablespoon sugar
1/2 tsp baking powder
1/2 tsp Goya adobe seasoning (optional)
dash of salt
enough water to make dough

Directions:
Combine all the ingredients in a bowl, with enough water to create the dough. Cut dough into 2 inches (approximately) balls. Place in stew.